3-cheese Mac & Cheese, Crispy Parmesan Bread Crumbs Recipe

SIDES & SOUPS

1. 1

   Cook pasta

   Bring a large pot of salted water to a boil. Add 3 cups dry elbow macaroni and cook until al dente, about 6-8 minutes. Drain and set aside.

2. 2

   Make roux and cheese sauce base

   In a medium saucepan, melt 3 tbs butter over medium heat. Whisk in 2 tbs flour to form a smooth roux; cook 1-2 minutes. Gradually whisk in 1.5 cups milk and 0.5 cup heavy cream; simmer until the mixture thickens, about 3-5 minutes. Stir in 1 tsp Dijon mustard (optional). Season with 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp nutmeg.

3. 3

   Melt cheeses into sauce

   Reduce heat to low. Add 2 cups Cheddar and 1 cup Gruyère, stirring until melted and smooth. Add 0.5 cup cream cheese and stir until fully incorporated.

4. 4

   Combine pasta and cheese sauce

   Place the drained pasta in a large bowl or pot. Pour the cheese sauce over the pasta and toss to coat evenly.

5. 5

   Prepare parmesan crumb topping

   In a skillet over medium heat, melt 2 tablespoons butter. Add 1 cup breadcrumbs, 0.5 cup grated Parmesan, 0.25 tsp garlic powder (crumb topping), and 0.25 tsp salt (crumb topping). Cook, stirring, until the crumbs are golden and fragrant, about 3-5 minutes.

6. 6

   Assemble and bake

   Preheat oven to 375°F (190°C). Transfer the mac and cheese to a baking dish. Sprinkle the parmesan crumb topping evenly over the surface. Bake for 10-15 minutes, until bubbling and the topping is golden.

7. 7

   Garnish and serve

   Remove from oven, sprinkle 1 tablespoon fresh parsley over the top, let stand 5 minutes, then serve.